Seared Chicken Breast and Raisin Couscous with Moroccan Tangine Sauce

For sauce, sweat shallots and garlic in large saucepan. Add fennel, coriander, star anise, cloves, allspice and cumin; toast until aromatic. Deglaze with orange juice and chicken stock. Stir in saffron, raisins and lemon zest. Heat and simmer until reduced by one-third. Strain through fine strainer; set aside.

Preheat oven to 350°F. Heat oil in large heavy skillet and sear chicken breasts on both sides; season with salt and pepper to taste. Arrange in baking pan and bake at 350°F for 15 minutes.

Meanwhile, combine raisins with hot water to cover and set aside to soak for 10 minutes. Heat 1 1/2 cups water to boiling; add couscous and cover. Let stand for 5 minutes; then fluff with fork. Stir in brown sugar and cinnamon; mix together. Fry diced apples in butter for 3 minutes until lightly browned. Drain raisins; mix into couscous along with apples.